Low Calorie Cheesecake with Greek Yogurt is a delightful dessert that offers all the creaminess of traditional cheesecake without the extra calories. This recipe uses Greek yogurt and low-fat cream cheese to create a light and fluffy texture. It’s perfect for those who want to enjoy a sweet treat while keeping their health goals in mind.
Why Make This Recipe
This cheesecake is a fantastic option for anyone looking to indulge in something sweet but still maintain a healthy lifestyle. It’s lower in calories than traditional cheesecakes, making it a guilt-free dessert. Plus, using Greek yogurt adds protein to the dish, which can help you feel fuller longer. Whether you’re entertaining guests or just treating yourself, this cheesecake is sure to impress!
How to Make Low Calorie Cheesecake with Greek Yogurt
Making your own Low Calorie Cheesecake with Greek Yogurt is simple and rewarding. Follow the steps below, and you will have a delicious dessert that’s easy to prepare.
Ingredients:
- 400 grams (14 oz.) Greek yogurt (nonfat or full-fat, thick)
- 200 grams (7 oz.) cream cheese (low-fat)
- 3 eggs
- 90 grams (1/2 cup) granular sweetener (erythritol)
- 40 grams (1/3 cup) cornstarch
- 1 tsp vanilla extract
- A pinch of salt
- Preferred fruit or jam (e.g., sugar-free strawberry jam and strawberries)
Directions:
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Preheat your oven to 160°C (320°F). Line the base and sides of a 15 cm (6 inches) springform cake mold with parchment paper.
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In a large bowl, add the eggs, granular sweetener, vanilla extract, and a pinch of salt. Stir everything together until you have a smooth mixture.
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Add the Greek yogurt and cream cheese to the mixture. Stir thoroughly until it is well combined.
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Gradually sift in the cornstarch to avoid lumps. Mix it in well with the cheesecake mixture.
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Pour the cheesecake mixture into the prepared cake mold. Bake it in the oven for 40 to 50 minutes (my cheesecake took 45 minutes).
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Once baked, let the cheesecake cool at room temperature for a bit. Then refrigerate it for at least 8 hours before slicing.
How to Serve Low Calorie Cheesecake with Greek Yogurt
Serve slices of your Low Calorie Cheesecake chilled, topped with your favorite fruit or a dollop of sugar-free jam. This adds a burst of flavor and makes your dessert even more appealing.
How to Store Low Calorie Cheesecake with Greek Yogurt
Store any leftovers in the refrigerator for up to a week. Make sure to cover the cheesecake with plastic wrap or place it in an airtight container to keep it fresh.
Tips to Make Low Calorie Cheesecake with Greek Yogurt
- Use a thick Greek yogurt for the best texture.
- Make sure all ingredients are at room temperature for easier mixing.
- Do not open the oven door while baking to prevent the cheesecake from sinking.
- For a firmer texture, you can add an extra tablespoon of cornstarch.
Variation
If you’d like to add some flavor, consider incorporating lemon zest or cocoa powder into the mixture. You could also experiment with different toppings like nuts or other fruits.
FAQs
1. Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt gives a creamier texture and is thicker, which is key for this recipe.
2. How do I know when my cheesecake is done baking?
It’s done when the edges are set, but the center looks slightly jiggly. It will firm up as it cools.
3. Can I freeze this cheesecake?
Yes, you can freeze it! Wrap it tightly and store it in the freezer for up to three months. Thaw it in the refrigerator before serving.
